Dal Forno Romano
Summary
Dal Forno Romano is a 25-hectare family estate in Valpolicella's eastern Illasi Valley, where hillside vineyards of Corvina and Rondinella benefit from optimal sun exposure and natural drainage to produce Valpolicella Superiore and Amarone della Valpolicella. Their technically precise approach combines traditional methods with modern innovation, featuring a controlled three-month drying process and aging in new French oak barriques.
Heritage & Leadership
Dal Forno Romano's history in Valpolicella began in 1983 when Romano Dal Forno established the winery in the Illasi Valley. The estate represents a more recent chapter in Valpolicella's winemaking narrative, with Romano Dal Forno building the operation from the ground up in the eastern reaches of the denomination. Today, his son Marco Dal Forno leads the winemaking program, maintaining the technical precision and methodical approach established by his father. The transition to the next generation occurred gradually through the 2000s, with Marco assuming increased responsibility for vineyard and cellar operations.
Vineyards & Wines
The Dal Forno estate encompasses 25 hectares of vineyards situated in the Illasi Valley, the easternmost valley of Valpolicella. The plantings focus on the traditional varieties of the region: Corvina and Rondinella form the backbone, supplemented by Croatina and Oseleta. The vineyard sites occupy hillside positions that capture optimal sun exposure while allowing for proper drainage. The estate produces both Valpolicella Superiore and Amarone della Valpolicella, with production volumes determined by vintage conditions and strict selection protocols.
Philosophy & Practice
The winemaking approach at Dal Forno Romano centers on technical precision and temperature control throughout the production process. For Amarone production, selected grapes undergo a carefully monitored drying period of three months in specialized rooms with controlled temperature and humidity. Fermentation takes place in stainless steel tanks, followed by aging in new French oak barriques. The estate maintains a strict grape selection process, with multiple sorting stages to ensure only optimal fruit enters production. The winery utilizes modern temperature control systems throughout the facility, allowing for precise management of both the drying process and fermentation.